FOR THE TURBOT

• 1 turbot, approx. 1.8-2 kg
• 2 tbsp vegetable oil
• Salt from the mill
• Ground pepper

FOR THE CRAB TAPENADE

• 100 g mixed, pitted olives
• 50 g dried tomatoes
• 2 tomatoes
• 1 yellow bell pepper
• ½ bunch of leaf parsley
• Juice of ½ organic lemon
• 25 ml olive oil
• 200 g North Sea prawns
• Salt from the mill
• Freshly ground pepper

FOR THE FENNEL

• 300 g fennel
• Juice of ½ lemon
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 25 ml olive oil
• ½ bunch dill

Preparation

1. Preheat the grill to 380 °C with the lid open.
2. Rinse the turbot under running water and pat dry. Cut off the outer edge of the fin (this is not eaten and burns very quickly). Then cut the belly and back evenly. Rub with oil and season with salt and pepper.
3. Grill the fish over the BoostZone for 4-5 minutes on both sides. Then reduce the heat to 180 °C, close the lid and finish grilling the turbot for a further 10 minutes.
4. Clean the fennel, cut in half, remove the stalk and slice very finely. Mix the lemon juice, mustard, honey and olive oil together and season with salt and pepper. Pluck the dill and chop finely. Mix all the prepared ingredients together.
5. To serve, spread the tapenade over the fish and serve with the fennel salad.